Mmmm….made this for work this morning (prepped all the ingredients last night and just had to throw them in the pan this morning…sometimes I’m a genius). I adapted this a bit from Hungry Girl’s recipe posted from 2009.
Points+ Value: 6 per serving
Big Apple French Toast Casserole
- 14 slices of light bread, cubed
- 8 oz. light cream cheese
- 2 (or more) medium apples, diced
- 2 1/2 cups light vanilla soymilk
- 2 cups liquid egg substitute
- 4 tbsp. light syrup
- 4 tbsp. light buttery spread (I used Brummel & Brown)
- 1/2 tsp. ground cinnamon
- 2 splenda packets
- Optional: additional syrup for dipping
1. Preheat oven to 350 degrees.
2. Spray an 8-inch by 8-inch baking dish with nonstick spray. Place bread cubes evenly along the bottom of the dish.
3. Sprinkle diced apple evenly over the bread.
4. In a medium-large bowl, combine all other ingredients (cream cheese, soymilk, egg substitute, syrup, butter, cinnamon, and sweetener). If you like your French toast pretty sweet, add an extra packet of sweetener. Using a handheld electric mixer set to medium speed, mix until lump-free and smooth. Pour mixture over the bread and apple.
5. Make sure bread is soaked in the liquid mixture. If needed, toss lightly to coat.
6. Bake in the oven for about 45 minutes, until egg mixture is pretty firm and cooked through. (Be sure not to overcook, as bread may burn.) Let cool slightly and cut into quarters. If you like, serve with additional syrup for dipping. Dig in!
I made this a couple years ago and it was delicious – this time I’m hoping it’ll be just as good – of course now that I wrote the recipe down I realize I forgot to spray the pan with non-stick spray…oops. 🙂 It’ll still be yummy, just sticky as well.